Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties

Ropars, Jeanne; Didiot, Estelle; Vega, Ricardo C. Rodrí­guez de la; Bennetot, Bastien; Coton, Monika; Poirier, Elisabeth; Coton, Emmanuel; Snirc, Alodie; Prieur, Stéphanie Le; Giraud, Tatiana

doi:10.1016/j.cub.2020.08.082

Cited by 76 publications

(163 citation statements)

References 71 publications

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“…The remaining fungi from Table 4 (Cladosporium xylophilum, C. macrocarpum, Penicillium fuscoglaucum, Mucor racemosus, Stagonosporopsis lupini) were commonly isolated from plants and foods [45][46][47][48][49], and Botryotrichum domesticum from a house [50]. As far as we know, no reports on their presence on wall paintings have been published, other than for C. macrocarpum [41,51].…”

Section: Ecology Of Fungal Isolatesmentioning

confidence: 99%

Biodeterioration of Salón de Reinos, Museo Nacional del Prado, Madrid, Spain

et al. 2021

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The Salón de Reinos, a remnant of the 17th century Palacio del Buen Retiro, was built as a recreational residence under the reign of Felipe IV between 1632 and 1640 and was the main room for the monarch’s receptions. This Salón owes its name to the fact that the coats of arms (shields) of the 24 kingdoms that formed Spain in Felipe IV’s time were painted on the vault, above the windows. In addition, the ceiling shows an original decorative composition. The painted ceiling and window vaults showed deterioration evidenced by fissures, water filtration, detachments of the paint layer, and black stains denoting fungal colonization related to humidity. Ten strains of bacteria and 14 strains of fungi were isolated from the deteriorated paintings. Their biodeteriorative profiles were detected through plate assays. The most frequent metabolic functions were proteolytic and lipolytic activities. Other activities, such as the solubilization of gypsum and calcite and the production of acids, were infrequent among the isolates.

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Section: Ecology Of Fungal Isolatesmentioning

confidence: 99%

Biodeterioration of Salón de Reinos, Museo Nacional del Prado, Madrid, Spain

et al. 2021

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“…biforme was also isolated from traditional artisan Italian cave cheese by Anelli et al [ 52 ]. Moreover, a recent study carried out by Ropars et al [ 53 ] suggests that wild strains identified in the literature as P . commune correspond to either P .…”

Section: Resultsmentioning

confidence: 99%

Biological Activity of Extracts from Aromatic Plants as Control Agents against Spoilage Molds Isolated from Sheep Cheese

Muñoz-Tébar

González-Navarro

López-Dı́az

et al. 2021

Foods

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The aim of this work was to assess the antifungal and antioxidant activity of essential oils and ethanolic extracts from distilled solid by-products from aromatic plants (Artemisia dracunculus, Hyssopus officinalis, Lavandula stoechas, Origanum vulgare and Satureja montana) against 14 fungi strains isolated from sheep cheese and identified at species level using DNA barcoding based on β-tubulin sequence analysis. In addition, capacity of fungi to produce ochratoxin A, patulin, cyclopiazonic acid and sterigmatocystin was analyzed. Of the isolates, 85.7% belonged to Penicillium (P. commune/biforme, P. crustosum) and 14.3% to Aspergillus (A. puulaauensis and A. jensenii), the first time that these Aspergillus species have been found in sheep’s cheese. All P. commune isolates were producers of cyclopiazonic acid, and the two Aspergillus strains produced sterigmatocystin, but the others did not produce any tested mycotoxin. Among the essential oils tested, oregano, savory and tarragon had a significant antifungal activity against all the isolated strains, but no ethanolic extract showed antifungal activity. By contrast, ethanolic extracts showed great potential as antioxidants. The identification of new molds in cheese will help the dairy industry to know more about those molds affecting the sector, and the use of aromatic plants in the control of fungal spoilage could be a suitable alternative to chemical preservatives used in the agri-food industry.

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“…Although the role of fungi and bacteria was not well understood scientifically until the nineteenth century (Barnett 2003), some human cultures were able to control fermentation sufficiently to favor the evolution of domesticated strains of particular fermentation species. Such is the case for some Penicillium fungi associated with cheese (Ropars et al 2020), for example, Saccharomyces cerevisiae associated with bread, beer, and wine and Aspergillus oryzae associated with sake, miso, and shoyu (soy sauce; Watarai et al 2019). The descendants of some such domesticates, including S. cerevisiae and A. oryzae, have subsequently been subject to further domestication associated with the industrialization of fermentation (Sicard and Legras 2011;Watarai et al 2019).…”

Section: S000mentioning

confidence: 99%

Toward a Global Ecology of Fermented Foods

Dunn¹,

Wilson²,

Nichols³

et al. 2021

Current Anthropology

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The control of microbes in food has been as important to human societies as the domestication of plants and animals. The direct or indirect management of microbes has been critical to food safety, ensuring nutrient availability, and developing desired sensory characteristics in food. Fermentation is more universal than is agriculture inasmuch as it is practiced by agricultural societies, pastoralists, and hunter-gatherers. In addition, fermentation likely predates agriculture, potentially by hundreds of thousands of years. However, we lack a general approach to understanding of (a) when and why technologies associated with fermentation emerged and (b) how those technologies and the microbes associated with them diverged once they emerged. Here we offer a framework for the study of the diversification of fermented foods in and among human societies. In developing this framework, we draw heavily from research on language and more generally cultural diversification.

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Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties

Abstract: Highlights d The molds used in soft cheeses result from multiple domestication steps d The clonal and fluffy Penicillium camemberti displays strong signs of domestication d Two varieties occur in P. camemberti, with contrasted phenotypic features

Cited by 76 publications

References 71 publications

Biodeterioration of Salón de Reinos, Museo Nacional del Prado, Madrid, Spain

Biodeterioration of Salón de Reinos, Museo Nacional del Prado, Madrid, Spain

Biological Activity of Extracts from Aromatic Plants as Control Agents against Spoilage Molds Isolated from Sheep Cheese

Toward a Global Ecology of Fermented Foods

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